Product Description
Details
This coffee gets its unique characteristics (heavy body, earthiness, and low acidity) by mimicking the sea journey used centuries ago. Before the creation of the Suez Canal, coffee was shipped from India to Europe around Africa's Cape of Good Hope. The Indian coffee went from tropical humid heat to freezing sea air back to tropical humid heat to the European port over a 1 or 2-month period. 
This caused the beans to bleach and swell. Europeans became accustomed to this different taste, and when shorter (and more airtight) means of shipment arrived, coffee drinkers missed the distinctive 'Malabar' taste. 
Today, after careful hand picking (versus stripping in lesser harvesting regimes) these beans are dry processed only from Arabica Cherry Grade A. The dry beans are raked on the outdoor drying beds in India for 12-15 weeks to duplicate the effect of sea travel. Throughout the process these beans are rebagged, resorted, and visually inspected, then spread and raked again for perfect uniformity.
While Monsooned Malabar is most commonly used as a blender in espresso, it is also drunk straight by devoted fans who appreciate this unique, smooth, low acid coffee.
Additional Information
Additional Information
| Type | No |
|---|---|
| Elevation | 3200 - 4600 feet |
| Farm | - |
| Origin | India |
| Farmer | Family-owned farms in the Chikmagalur growing region of Karnataka |
| City | - |
| Region | Chikmagalur growing region of Karnataka, a southern state in India |
| Farm Size | - |
| Coffee growing area | - |
| Processing system | Natural, sun dried, dry green beans exposed to monsoon rains from June – September in warehouses on the Mangalore coastline |
| Variety | Arabica – Selection 795, Selection 9, Catuai, Cauvery |
| Practices | Harvest December – February |
| Climate | - |
| Soil Type | Vertisol |
Product's Review
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Utterly unique, malty bean, secret ingredient for tasty blends Review by Glenn C
Sweetness Acidity Balance/Harmony Aftertaste Body Utterly unique bean with a fascinating story. Distinct, unique flavor of malt, grain and nuts, with low acidity. Terrific for blends with stronger beans -- I use anywhere from 10% - 33% of total blend.
One of my favorite blends is 20% Monsooned Malabar + 40% Costa Rica Hacienda La Minita Tarrazu (aka Costa Rica La Minita) + 40% either Panama La Torcaza, Yemen Mocha CP Select, or some other bold bean. But try adding 10-20% to nearly any bean or blend for something interesting.
ROASTING NOTES:
These unique off-white beans do best at a somewhat lighter roast than others. I generally go JUST PAST FIRST CRACK, when these are a lovely light-medium brown. If I’m mixing with other beans in the same roasting batch, I split the difference between the beans’ ideal roasts. Very little chaff.
FYI - HOW I ROAST (REGARDLESS OF BEAN):
I always roast 4 scoops of beans in the terrific FreshRoast SR-500. (Units may vary a bit, but that amount works best in both of mine.) Start at low heat / high fan, adjusting during roast depending on bean. TIP: I usually give the roasting chamber a few quick shakes at the 1- and 2-minute marks, to prevent any charred pits on the bottom beans before they start circulating. (Holding the lid with one hand and chamber handle in the other.) (Posted on 3/5/2014)